The Cotton Bottom Inn counts as an après spot for both Little and Big Cottonwood Canyons. Their burgers are so good—the bun is pretty much a french roll, and you get two patties drenched in garlic. Downside: they don't have a fryer so you can't get a side of fries. – Rachael Burks

The key to a great burger is that the ground beef never has been frozen. Example: The Marilyn, served on busy days and special occasions at Cochran’s Ski Area (vertical drop: 400 feet) in Richmond, Vt. It’s just Costco ground beef, but it’s same-day fresh, and there’s just enough built-up grease on the Cochran’s barbecue these days to give it that smoky deliciousness, but not so much that flare-ups can’t be controlled. Soft bun, American cheese (the orange kind, which is also important). Served with chips and fruit cocktail for five bucks. –Joe Cutts, deputy editor, SKI Magazine